Description
Indulge in this moist and flavorful Chocolate Chip Zucchini Bread that’s perfect for a delicious breakfast or snack. Packed with zucchini and chocolate chips, this bread is a delightful treat for any time of day.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 teaspoons vanilla extract
- 1 1/2 cups finely shredded zucchini (do not drain)
- 3/4 cup semisweet chocolate chips
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In a large mixing bowl, beat the eggs with oil, granulated sugar, brown sugar, and vanilla until smooth. Fold in the shredded zucchini.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chocolate chips and nuts if using.
- Bake: Pour the batter into the prepared loaf pan, smooth the top, and bake for 50–60 minutes until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Do not squeeze the zucchini dry—its natural moisture keeps the bread tender.
- This bread can be made ahead and stored at room temperature for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg